Southern Sweet Potato Soup

Southern Living
1 quart

Ingredients

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2 tablespoons butter or margarine
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 cups chicken broth
1 large sweet potato, peeled and sliced
1 1/2 tablespoons peanut butter
1 (1 1/4-inch) cinnamon stick
1 1/2 cups whipping cream*
1/4 teaspoon salt
1/4 cup whipping cream
2 teaspoons molasses
Pinch of salt
Pinch of ground nutmeg
Garnishes: chopped dry-roasted peanuts, fresh thyme sprigs

Preparation

Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 10 minutes or until tender. Add garlic, and sauté 1 minute.

Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until potato is tender. Remove and discard cinnamon stick. Process sweet potato mixture in a blender or food processor until smooth.

Return mixture to Dutch oven; stir in 1 1/2 cups whipping cream and 1/4 teaspoon salt. Cook over medium heat, stirring constantly, until thoroughly heated.

Beat 1/4 cup whipping cream, molasses, pinch of salt, and nutmeg until soft peaks form. Serve with soup, and garnish, if desired.

* 1 1/2 cups fat-free half-and-half may be sustituted for 1 1/2 cups whipping cream.

Created date

December 2001